Cucumber cups with smoked salmon cream

Ingredients:

• 1/2 cup low-fat cottage cheese
• 1 tbsp. skim or 1% milk
• 4 green onions, finely chopped, white parts only
• 110 gr. thinly sliced ​​smoked salmon
• 1/4 cup cream cheese
• 1 tbsp. freshly squeezed lemon juice
• Freshly ground white pepper
• 2 large cucumbers
• 1 tbsp finely chopped chives

Preparation:

1. Blend the cottage cheese and milk thoroughly in a food processor until smooth and creamy. Add the green onions, salmon, cream cheese, lemon juice, and a pinch of white pepper. Refrigerate the cream for at least 1 hour, or preferably overnight.
2. Slice the cucumber into 2-cm-thick slices, discarding the stems. Using a small spoon, scoop out the seeds and a little pulp from each slice, creating a small indentation.
3. Fill each cavity with about 2 teaspoons of the salmon mixture and sprinkle with green onions. Cover and refrigerate. The cucumbers will keep for up to 1 hour.
   
   You might be interested in the recipe "Canapés with salmon mousse".